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Full Online Book HomeLearning KitchenMexican And Hispanic - Baked Fiesta Spinach Dip
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Mexican And Hispanic - Baked Fiesta Spinach Dip Post by :DOHCrazy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2403

Click below to download : Mexican And Hispanic - Baked Fiesta Spinach Dip (Format : PDF)

Mexican And Hispanic - Baked Fiesta Spinach Dip

1 cup chopped onion
1 Tbl. veg. oil
1 cup chunky salsa, well drained
1 (10 oz.) pkg. frozen spinach, thawed and squeezed dry
2 1/2 cup shredded Monterey Jack cheese
8 oz. cream cheese, cubed
1 cup light cream
1/2 cup sliced black olives
1 cup chopped pecans


Preheat oven to 400. Saute onion in oil until tender. Stir in salsa and spinach, cooking 2 more minutes . Transfer to a 2 1/2 qt baking dish. Stir in 2 cups of the Jack cheese, the cream cheese, cream and olives. Sprinkle with pecans.

Bake 30 minutes or until hot and bubbly (cover with foil the last 15 minutes). Top with remaining cheese.

Serve hot.

Note: You can serve this in hollowed out French bread.
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1 can (16 oz.) pinto beans, undrained 1/2 cup shredded cheddar cheese 2 teaspoons vinegar 2 teaspoons Worcestershire sauce 1 teaspoon chili powder 1/2 to 1 teaspoon garlic salt 1/8 to 1/4 teaspoon liquid smoke (optional) Dash cayenne pepper 2 bacon strips, cooked and crumbled Tortilla chips Puree beans in a food processor, pour into a heavy saucepan. Add next seven ingredients; cook over low heat until cheese is melted, stirring occasionally. Transfer to a serving dish; top with bacon. Serve hot with chips. Yield: 1 and 1/2 cups Source: Best of Country Cooking 1999 submitted
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